1647. Rancid Butter
This may be restored by melting it in a water bath, with some coarsely powdered animal charcoal, which has been thoroughly sifted from dust, and strained through flannel.
1648. Salt Butter
Salt butter may be freshened by churning it with new milk, in the proportion of a pound of butter to a quart of milk. Treat the butter in all respects in churning as fresh. Cheap earthenware churns for domestic use may be had at any hardware shop.
1649. To Preserve Milk
Provide bottles, which must be perfectly clean, sweet, and dry; draw the milk from the cow into the bottles, and as they are filled, immediately cork them well up, and fasten the corks with pack-thread or wire. Then spread a little straw at the bottom of a boiler, on which place the bottles, with straw between them, until the boiler contains a sufficient quantity. Fill it up with cold water; heat the water, and as soon as it begins to boil, draw the fire, and let the whole gradually cool. When quite cold, take out the bottles and pack them in sawdust, in hampers, and stow them in the coolest part of the house. Milk preserved in this manner, and allowed to remain even eighteen months in bottles, will be as sweet as when first milked from the cow.